Blueberry Muffin Bread

This blueberry bread recipe is so soft and moist and just loaded with fresh blueberries! It is like the best blueberry muffins you’ll ever try, but in bread form.

I love making easy blueberry muffins in the morning. I mean, it’s like cake. For breakfast.

And errbody knows that blueberries are a superfood. I don’t exactly know what a superfood is, or why there is no space between the two words (Hello, grammar, where are you?), but they are a big deal apparently.

So, let’s just get on the superfood blueberry muffin train, k? Except don’t. Because we aren’t making no stinkin’ muffins. (No, seriously, grammar. Where are you? Come back.)

We’re living on the edge here, you guys. We’re busting out the loaf pan and we’re telling our muffin tin to shove it. Because, seriously. Is there anything worse than scrubbing a muffin tin that has a bunch of old baked on blueberry juice stuck in every crevice? Nope.

This recipe is actually kiiiiiiiind of a cheat for me. I took this amazing recipe for a blueberry breakfast cake that is already on the site (originally from Alexadra’s Kitchen), tweaked it ever so slightly, and then I poured it into a loaf pan instead of a cake pan. Because sometimes you want bread instead of cake to make you feel more healthful and grown up.

“No, Mom. Of course I’m not eating cake for breakfast. This is bread. Just look at the shape.”

Then I went ahead and drizzled it with a simple powdered sugar glaze, but don’t be like me. (Totally be like me, okay? Glaze is always a good thing.)

My kids devoured this so quickly that I had to make a second batch the very next day. And that day I hid it from them, because mama don’t play. Save a little superfood for me, kiddos.

Hope you guys love this! It would even make a great homemade holiday gift!

Oh, and everytime I share photos of this loaf pan, I always get asked where I found it. It’s pretty, right? You can find it right here! The yellow seems to be out of stock, but the other colors are pretty too!

I don’t know if you have a Great Harvest Bread Co. near you but they have something similar to this. Red, White and Blueberry Bread. It is SO GOOD! The red is cranberries and the white is white chocolate chips. This reminded me of it. Now I want some. Love blueberries (just had some in our oatmeal) so all these recipes will be helpful! Thanx!

This. Looks. Amazing. I love blueberry muffins but always feel guilty about eating 6 at a time. It would be so great to just be like “I did so good today and only one loaf…!” Seriously looks sooooo YUMMY! =)

I made your blueberry muffin bread and it is fabulous. My entire family loved it. In fact, teenage daughter said, “this is one of the best things you’ve ever made, mom.” Have to give credit where credit is due. Thanks for this great recipe.

Loved the Blueberry muffin bread, but changed it up a little.. Substituted the white sugar for real maple syrup,added 1 tsp. Cinnamon and reduced the vanilla to 1/2 tsp. I like bothow versions and the Blueberry flavor is really enhanced by the maple and cinnamon. Gets a little browned but hey its all good.

I liked the recipe, I didn’t have the buttermilk so I substituted for 1/2 cup of milk with 1 tablespoon of lemon juice and I added lemon zest to the blueberries ( really brings out the flavor in all) I just did a taste test an this is so moist an yummy. Thanks for posting.

I felt like making something with blueberries in it, and did a quick Google search and found this recipe. It was easy to whip together – I didn’t have buttermilk but used the 1 T. lemon juice + 1 c. milk trick, and it turned out great. Actually, it turned out FANTASTIC. I took it to work today and my co-workers love it! There’s only 7 of us here and it’s almost gone! Definitely a recipe I will make again!

Thanks so much for the recipe. We have about 10 gallons of blueberries in the freezer thanks to my in laws blueberry farm. I’m always looking for new recipes to use them in. Now I just need to find a bottle of rum to make a rum glaze for it!

Thank you for posting – not sure if it’s good or really good that I’ve found your blog 😉 I used frozen blueberries – will defrost them next time as my doubled batch sort of froze up on me. The baking time took l0nger but it was totally worth it…delicious!

Oh, don’t wait for another trip to the store! You need this now! 😉 Add a tablespoon of white vinegar to a measuring cup and then fill to the 1 cup mark with almond milk. Let sit 5 minutes and you’ll have a good sub for buttermilk. 🙂

Then, I tried using dried buttermilk (found in baking section) as I kept forgetting to buy fresh! I don’t know if it’s because I’m at high altitude or for some other reason, I don’t think the dried mixture reacts with the other ingredients well. Bread was not as tender or moist. Any idea what I may have done wrong?

I’ve never tried using dried buttermilk, so I’m not sure what adjustments would need to be made. I’d recommend just adding a bit of vinegar to some milk to sour it and use that as a replacement for true buttermilk next time.

I’m sorry to hear that you had troubles with this. Any type of bread would be cooked through by the 1.5 hour mark, I would think. I’m wondering if maybe you left out an ingredient or added too much liquid? Could you have measured something wrong? I’ve made this countless times myself without issue and I double checked the recipe and it is written correctly.